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County Faretasty fresh By Bill Daley Chicago Tribune (MCT) The Brothers Grigg had just started a frozen food company to make, among other things, french fries. But what to do with the scraps of spud left behind? These potato pieces were too small for proper fries, but there were too many of them to be discarded. One day in 1953, F. Nephi Grigg came up with a delicious solution: He chopped up the potato scraps, shaped them into bite-size cylinders, then fried them golden and crunchy. Tater Tots. years have proved, Grigg's little brainstorm — a plug of shredded potato 11/2 inches long, 7/8 inch in diameter — has been an enormous success. An estimated 3.5 billion Tater Tots are eaten by Americans every year, according to Max Wetzel, associate marketing director for Ore-Ida. Tater Tots are so golden Thus were born Ore-Ida As the last almost 60 salt & Tater Tots inspire a culture of recipes, memories, imitators 1 medium sweet potato or yam (1/4 pound), cut into chunks 2 cups cold water 21/2 teaspoons kosher flour, ground millet flour Pinch cayenne pepper Freshly ground black for frying 2 teaspoons each: corn pepper Safflower or peanut oil, 1. Place the potatoes in a food processor. Pulse 5 or 6 times until coarsely ground. 2. Combine the cold Tidbits: Flavored butter; muffin mixes By Al Sicherman Star Tribune (Minneapolis) (MCT) they have morphed from brand to cultural phenome- non. After all, what would the famed hot dish casserole of the northern Midwest be without that crowning layer of tots? "It's just a wonderful comfort food," says Ann L. Burckhardt, author of "Hot Dish Heaven: Classic Casseroles from Midwest Kitchens." "It's a tremendously handy potato item that peo- ple can use to put together a meal," says the resident of Edina, Minn. "I keep a package in the freezer at all times because I never know when I'm going to want to do something with them." Tater Tots and its imita- tors long ago jumped from supermarket freezer cases to restaurant menus across North America. Many chefs make their own; home cooks can as well, thanks to recipes like Lara Ferroni's "Real Snacks: Make Your Favorite Childhood Treats without All the Junk" (Sasquatch, $19.95). Ferroni, an Oregon- based food writer, doesn't remember much junk food in the house as she was growing up in southern Georgia, but "there was always a bag of frozen Tater Tots in the freezer." While By Susan M. Selasky Detroit Free Press (MCT) in many vegetarian recipes because it's a source of protein and B vitamins. It adds a nutty, cheesy flavor to many dishes such as casseroles and gratins. Another common use is to sprinkle the yeast on popcorn and cooked vegetables. It's yellowish in color and sold in flake or powder form. Nutritional yeast is an ingredient used water and 2 teaspoons salt in a large bowl. Add pota- toes; stir to coat. Drain well through a fine sieve, push- ing out as much water as you can. 3. Transfer the potatoes to a microwave-safe bowl; microwave, 4 minutes. Stir; microwave, 4 minutes. Stir in the corn flour, millet flour, cayenne and remain- ing 1⁄2 teaspoon salt. 4. Line a 9-inch square pan with parchment; pour in the potato mixture. Spread it evenly; cool to room tem- perature. Chill in the freezer until frozen, at least 20 min- utes. Cut into 1-by-11/2- inch tots. Tater Tots bring back child- hood memories for her, they also have a very adult con- notation as well. "I live in Portland now, and you'd be amazed at how many bars have Tater Tots," she said. Tots lend themselves to At HauteDish in Min- neapolis, chef Landon Schoenefeld has a "Tater Tot HauteDish" on the menu. It's a play not just on the wording but the innards of the dish itself. "Tater Tot hot dish is an iconic Minnesota dish," he said. "Typically it's made with ground beef and green beans and canned cream of mushroom soup with Tater Tots on top." Schoenefeld's version is both more refined and deconstructed, resulting in a dish rooted in the famil- iar but presented in a new way. Braised short rib sub- bing for the ground beef, a porcini bechamel sauce in lieu of the canned mush- room soup, French haricots verts replacing green beans. The kicker, he said, are the three tots crowning the plate. Each tot is "essential- more refined dining appli- cations too. ly a croquette," Schoenefeld said, a cheesy mashed pota- to bite that is shaped by hand, fried to set the outer crust and then baked to melt the insides. "Easily it is our most popular dish," said the chef, who estimates he's sold 20,000 plates in the two years HauteDish has been open. Today's price? $24. "People don't blink an eye," Schoenefeld said. "It reminds them of a dish they grew up on." ——— POTATO TOTS 5. Heat at least 2 inches of oil in a deep saucepan or skillet to 370 degrees. Fry the tots in batches, being sure not to crowd the pan, until tots are golden brown, 1-2 minutes. Remove the tots with a slotted spoon; place them on a parchment- lined baking sheet. Season to taste with salt and black pepper. Repeat with the remaining tots. Serve immediately. 8049 Hwy 99E, Los Molinos, CA Prep: 45 minutes Cook: 10 minutes Makes: About 54 tots Lara Ferroni, author of "Real Snacks: Make Your Favorite Childhood Treats without All the Junk," likes to grate a little sweet potato or yam into her tots. She also keeps the potato skin on to preserve more nutri- ents. Her recipe, adapted from Cooks Country maga- zine, calls for corn flour and ground millet flour; substi- tute whole-wheat flour if you prefer. 2 pounds russet potatoes (5-6 medium potatoes), cut into chunks Yeast in cauliflower gives boost to protein cheese 2 tablespoons butter or margarine 1 shallot, peeled, minced 2 cloves garlic, peeled, minced 3 tablespoons all-purpose flour 2 cups 1 percent low-fat milk 2 cups grated extra-sharp cheddar 1/2 cup nutritional yeast, optional 1 pinch cayenne pepper 2 egg yolks Nutritional yeast is similar to brewer's yeast: Both come from the same strain of yeast and are used as nutritional supple- ments. But brewer's yeast is a byproduct of beer-making, according to the Cook's Thesaurus, and that's what makes it bit- ter. So don't substitute one for the other. And don't confuse nutritional yeast with yeast used in baking. Nutritional yeast is not active, so it is non-leavening. It's pasteurized and that deactivates it. Once the nutritional yeast is deacti- vated, it becomes a good source of nutri- ents, the thesaurus says. Most health food stores carry nutri- tional yeast, such as Better Health stores. There are several brands and contain- er sizes of nutritional yeast. Prices range from $6.50 for a 4 1/2-ounce container to $18 for a 16-ounce one. If you're new to nutritional yeast, try using it in this Mac and Cheese-Style Cauliflower recipe adapted from Vege- tarian Times magazine's January / Febru- ary 2012 issue. MAC AND CHEESE-STYLE CAU- LIFLOWER Makes: 8 (1 cup) servings / Prepara- tion time: 15 minutes Total time: 1 hour 8 heaping cups cauliflower florets NO CARDS REQUIRED FOR EVERYDAY LOW PRICING OR SALE ITEMS We appreciate your business - and we show it! HOURS: 7AM - 9 PM DAILY BLACK CANYON ANGUS BEEF WE FEATURE Shoulder Butt Roasts Bone-In, Pork Boneless, Beef Rump Roasts "Your Family Supermarket" Prices good August 10/24 - 10/30, 2012 Meat Specials Tenders Chicken Breast Back Ribs Pork Baby $169 lb. "New Crop" Newton Pippin Apples $269 lb. "New Crop" Large $249 lb. $299 lb. Produce Specials Vine Avocados Tomatoes Cluster Cello Head Lettuce Bone-In, Beef Ribs Steaks lish muffin, but not sure how to proceed from there? An out- fit called Twisted Foods is happy to bring you Twisted But- ter — tubs of a spreadable blend of butter and canola oil in six varieties: chives and parsley; cinnamon, honey and brown sugar; blueberry, honey and lemon zest; bacon, Dijon mustard and green onion; cilantro and lime; and Portobello mushroom with the garlic and fine herb variety of Boursin cheese. Twisted Butter is at Super Target, where the 7-ounce tubs are $2.99. ——— OR FLAVORED BUTTER Tired of sautéing your chicken, fish or pork in just-plain FLAVORED BUTTER Tired of spreading just-plain butter on your bagel or Eng- MORE AND LESS Betty Crocker has added to its line of muffin mixes three based on General Mills breakfast cereals: Cinnamon Toast Crunch, Reese's Puffs and Cocoa Puffs. At one store, where the other Betty Crocker muffin mixes (cinnamon streusel, banana nut, etc.) are $2.69, the new ones are $2.99. Unlike those other Betty Crocker muffin mixes, pack- ages of which range from 15.2 ounces to 18.25 ounces, all three new ones clock in at only 12.75 ounces. Are the new mixes full of pieces of puffy cereal, which weighs less for the same volume? Nope: Neither the packet of the main muffin mix nor that of the streusel topping contains any noticeable pieces of cereal. That leaves the other reason that the new mixes might contain a smaller amount of mix: They're new, and pre- downsized. (The 15-ounce mixes used to be 18 ounces.) 384-1563 AT NO EXTRA CHARGE SPECIALLY CUT MEATS STAMPS ACCEPT FOOD WE We Accept EBT Beef Cube Steaks butter, but not sure how to proceed from there? Land O'Lakes is happy to bring you Sauté Express "seasoned butter & olive oil sauté starter" — packs of six 1-ounce sea- soned chunks of a blend of butter and olive oil. There are four varieties: Italian herb, garlic and herb, lemon pepper and "savory butter and olive oil." Each has several seasonings beyond what's named. That last one, for example, contains a "vegetable base" of carrots, celery, onion, yeast extract, salt, sugar, dried potato, dried onion, dried garlic, turmeric and "spice extract." Where Mr. Tidbit found Sauté Express, the 6-ounce packet was $3.49. ——— Wednesday, October 24, 2012 – Daily News 3B $699 lb. Russet Potatoes 5 lb. bag $399 lb. Crisp Green Beans 99¢ panko bread crumbs Fresh chopped parsley or snipped 1 1/2 cups fresh bread crumbs or chives for garnish, optional Preheat oven to 350 degrees. Coat the bottom of a 13-by-9-inch baking dish with cooking spray and set aside. Bring a large pot of salted water to a boil. Add cauliflower florets and boil 5 to 7 min- utes or until just tender. Drain and reserve 1 cup cooking liquid; set aside. In the same pot, melt the butter over medium heat. Add shallot and garlic and saute about 2 minutes. Whisk in flour and cook 1 minute, stirring con- stantly. Whisk in milk and 1/2 cup of the reserved cooking liquid; cook 7 to 10 minutes or until sauce is thickened, whisking constantly. If the sauce is too thick at this point, add more of the reserved cooking liquid. Remove from heat and stir in cheese, nutritional yeast, cayenne pepper and egg yolks until cheese is melted. Fold in cauli- flower. Spread cauliflower mixture in the baking dish. Sprinkle with bread crumbs. Spray bread crumbs with cook- ing spray. Bake 30 minutes or until casserole is hot and bubbly and bread crumbs are crisp and brown. Garnish with fresh chopped parsley or chives, if desired. lb. 3 for Kraft Mayo or Miracle Whip 30 oz. $200 House Coffee 29-31 oz. Yuban or Maxwell Grocery Specials C&H $169 lb. 99¢ Powdered or Brown Sugar 16 oz. box $299 Quaker Life Cereal 18 oz. $799 Quilted Northern Bathroom Tissue 24 double rolls 2 for $700 Soft Drinks Pepsi 2 liter bottles 4 for $500 +crv 30 pack cans $1499 +crv 30 pack cans $1899 Find us on Facebook! facebook.com/nuwaymarket +crv $1099 $129 Alhambra Water 24 pk. 1/2 liter 99¢ 10-10.5 oz. bags Lay's Potato Chips ea. $129 Ketchup 24 oz. Hunt's lb. $139 lb. Hansen's Apple Juice or Blends 64 oz. 2 for $500 Ice Cream 5 quart tubs McColl's +crv 2 for $700 +crv 2 for Natural or Keystone Beer $500 $599 Bud or Coors Beer